1 2/3 c Potatoes (375 g)
1 lg Onion
1/2 lb Beef (225 g); finely-sliced
-beef
1 tb Sunflower or vegetable oil
2 c Dashi stock or light fish
-stock
1/3 c Soy sauce
3 tb Superfine sugar
2 tb Mirin
1 tb Sake
Peel the potatoes and chop them evenly as you would for roast
potatoes. Soak in water for 5-6 minutes to remove any excess starch,
then drain.
Cut the onion into 6 wedge-shaped pieces, then chop the beef into
bite-sized pieces.
Heat the oil in a large saucepan. Stir-fry the potatoes, add the
onions and beef and cook for a few minutes.
Add the dashi stock, soy sauce, sugar, mirin, and sake to the
saucepan and simmer. Skim the surface and then place a drop lid on
top. Simmer until the potatoes are cooked.
Taste before serving. If you want a richer flavor, add some soy sauce
and extra sugar. Serve in bowls.
Recipe by Harumi's Japanese Home Cooking by Harumi Kurihara, 2006
